Danie główne
Grilled Wild Sea Bass with Greek Salad
45 minPorcje: 4Nutri-Score B€€€
B
45 min
45 minGrilled Wild Sea Bass with Greek Salad
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Składniki
wild sea bass (whole, gutted and scaled)Inne2 kawałki
olive oil (for brushing the fish and dressing)Spiżarnia60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Warzywa i owoce2 kawałki
sea saltPrzyprawy8 g
black pepper (freshly ground)Przyprawy3 g
tomatoes (cut into wedges)Warzywa i owoce4 kawałki
cucumber (peeled and sliced)Warzywa i owoce1 kawałek
red onion (thinly sliced)Warzywa i owoce1 kawałek
green bell pepper (sliced into rings)Warzywa i owoce1 kawałek
kalamata olivesSpiżarnia100 g
feta cheese (in one slab or crumbled)Nabiał200 g
dried oreganoPrzyprawy4 g- red wine vinegarSpiżarnia15 ml
cold white wine (chilled, to serve)Napoje500 ml
na porcję
Wartości odżywcze
366kcal
- Węglowodany
- 11 g
- Białko
- 37 g
- Tłuszcz
- 20 g
krok po kroku
Przygotowanie
- Krok 1
Prepare the fish
- Rinse the two wild sea bass and pat them dry inside and out.
- Score the skin a couple of times on each side, then rub with olive oil, sea salt and black pepper.
- Tuck lemon slices into the cavity of each fish.
- Krok 2
Make the Greek salad
- Cut the tomatoes into wedges, peel and slice the cucumber, thinly slice the red onion and cut the green pepper into rings.
- Combine the vegetables in a large bowl with the kalamata olives.
- Whisk olive oil, red wine vinegar, salt, pepper and dried oregano, then pour over the salad and toss gently.
- Top with the feta and a final pinch of oregano.
- Krok 3
Grill the sea bass
- Heat the grill or barbecue to high heat and oil the grates well.
- Grill the fish 5-6 minutes per side, until the skin is crisp and the flesh flakes easily.
- Squeeze fresh lemon over the fish as soon as it comes off the grill.
- Krok 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.